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Photo of Carrot cake with lemon cream frosting by WW

Carrot cake with lemon cream frosting

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
This classic carrot cake uses vanilla yogurt as a great alternative creating a moist delicious treat. It is also prefect for freezing un-iced for up to I month. Try adding coconut for a twist.


White self-raising flour

1½ cup(s), (225g)

Plain flour

½ cup(s), (75g)

Ground all spice

1 tsp


1 large, coarsley grated

99% fat-free vanilla yoghurt, sweetened

150 g

Brown sugar

½ cup(s), (110g)

Olive oil

cup(s), (80ml)


1 medium, lightly beaten

Light cream cheese

140 g

Reduced fat oil spread

20 g

Icing sugar

3 tbs

Lemon juice

2 tsp


  1. Preheat oven to 180˚C or 160˚C fan-forced. Lightly spray a 22cm round cake tin with oil and line base and sides with baking paper.
  2. Sift self-raising and plain flours with mixed spice into a large bowl. Add carrot, yoghurt, brown sugar, oil, egg and 1/4 cup (60ml) water and stir to combine. Spoon into prepared tin and smooth the surface. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 10 minutes before turning out onto a wire rack to cool completely.
  3. Using electric beaters, beat cream cheese, spread, icing sugar and juice in a medium bowl until combined. Spread top of cooled cake with frosting. Serve.


If you cut smaller slices, this cake could serve 16 people.Cooled un-iced cake suitable to freeze for up to 1 month or store in an airtight container for up to 3 days.